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Thursday, August 16, 2012

Info Post



ASSEMBLE THESE SUPPLIES:

2 tablespoons pine nuts
2 tablespoons vegetable oil
1 clove garlic, minced
Medium-size yellow onion, minced
1 cup long-grain white rice
2 cups chicken stock
1 teaspoon turmeric
1 teaspoon ground coriander
Salt and freshly ground pepper
1 tablespoon finely chopped parsley

STEPS IN PREPARATION:

In small heavy-gauge skillet, toast pine nuts over me­dium-high heat about 2 minutes, shaking skillet from time to time to keep pine nuts from scorching. In medium-size saucepan, heat oil over medium-high heat. Add garlic and onion, and sauté, stirring frequently, until translucent, 3 to 4 minutes. Lower heat to medium, add rice, and cook, stirring, another 2 minutes. Add stock, pine nuts, turmeric, and coriander, and stir until blended. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 18 minutes. Add salt and pepper to taste. With fork, fluff rice.

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